Tropical Fruit Parfait with Pastry Cream
8 ounces cream cheese, softened
3 tablespoons confectioners' sugar, sifted
2 to 4 tablespoons whole milk
1/2 teaspoon Nielsen-Massey Pure Orange Extract
4 fruit choices such as finely diced mango, pineapple, grapes, strawberries or whole blueberries
Combine the cream cheese, confectioners' sugar, milk and orange extract in a mixing bowl and beat using an electric mixer. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.
Note: Approximately 3/4 cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.
Vanilla Pastry Cream
2/3 cup sugar
3 egg yolks
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 1/2 tablespoons cornstarch
1 1/2 cups whole milk
1/3 cup sugar
2 tablespoons, butter, softened
Whisk 2/3 cup sugar, the egg, egg yolks, vanilla extract and cornstarch in a bowl. Cook the milk and 1/3 cup sugar in a saucepan over medium-low heat until foam rises, stirring constantly. Remove from the heat. Temper the eggs with the hot milk mixture, stirring after each addition of the hot milk mixture. Pour the egg mixture into the saucepan. Cook over low heat until the pastry cream reaches 160 degrees and becomes thick, stirring constantly. Remove from the heat and whisk in the butter. Spread over parchment paper to cool.
Makes about 1 1/2 cups
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